Writer and Photographer Kyndra Kelly

[dropcap]A[/dropcap] perfect family breakfast for Christmas morning, or any morning! Make ahead of time, and then pop in the oven on the morning of the big day. Feel free to substitute any kind of leftover bread that you have. I just love the way the croissants look and taste!

Serves 10-12


8 croissants (can be stale)

8 eggs

3 cups eggnog

Zest of one orange (save 1 teaspoon for ricotta topping)

1 tablespoon sugar

1 teaspoon cinnamon


1 container ricotta cheese

1 teaspoon orange zest

1 tablespoon honey

Cranberry relish (homemade or store-bought)


Cut croissants into chunks and place in greased 9×13 baking pan. Beat eggs with wire whisk or with hand mixer. Add eggnog and orange zest. Pour over croissants in pan. Cover with foil and refrigerate overnight.

One hour before ready to bake, remove croissants from refrigerator and uncover. Preheat oven to 375 degrees. Sprinkle croissants with cinnamon sugar mixture, then replace the foil. Bake in preheated oven for 45 minutes, then remove foil and bake an additional 15 minutes, or until the top is golden and crispy.

Combine the ricotta, orange zest and honey and whip with electric mixer until light and fluffy, about two minutes.

To serve, cut into squares and top each with a dollop of ricotta and a spoonful of cranberry relish.